Philly Cheesesteak Bowls are perfect for any day of the week. This recipe comes together quickly with just a few ingredients. There's no fancy seasoning either, just salt and pepper along with the onions and peppers. Any cut of beef will work, but we prefer flap meat because it's inexpensive and very tender when you cut across the grain.
Philly Cheesesteak
2T olive or coconut oil
3lb flap meat, skirt steak or ribeye, cut into strips
3 bell peppers - red, green, yellow - cut into bite size pieces
white or yellow onion, chopped
s&p to taste
8oz Provolone cheese, sliced
1. In a large skillet, heat the oil on medium high. Add peppers, onions and a teaspoon of salt, cook until transparent. Remove from pan and set aside.
2. Add the meat to the pan, season with salt and pepper, cook thoroughly.
3. Add a half cup of water and cover, simmer for 20-30 minutes, stirring occasionally (the longer it simmers, the more tender the meat will be).
4. Just before serving, stir in the pepper and onions. Top with slices of provolone and cover until melted, 2-3 minutes. Enjoy!
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